We cook mushrooms: for soup, for frying, for preparations. Cooking mushrooms is delicious.
Mushrooms, what could be tastier? Just not the ones bought in supermarkets. Their preparation process is not clear, but their taste and aroma are barely perceptible. We have collected the best homemade preparations with simple step-by-step recipes. But that's not all. We will talk about what to do with mushrooms after assembly, how to store them, and how to use them in seasonal dishes.
We brought home mushrooms, what next?
We brought home mushrooms, what next?
Pour onto a flat surface; in good lighting at home, damaged and wormy ones will be easier to see. Discard leaves, needles, and peat with them. Fill with water, preferably small portions in a colander, and shower, then rinse each mushroom separately under running water.
A careful procedure is mandatory for all mushrooms, since preparing food or preparation with soil or foliage is not very tempting.
Carefully preparing mushrooms for cooking
The next step is to peel the mushroom and rinse again under running water. Then you can cook according to the recipe.
What to do with the broth?
What can the liquid in which the mushrooms were boiled be useful for? If, during boiling of mushrooms, all components that are unhealthy for the body get from their pulp into the broth, then what is the composition of this broth? The answers to these questions are obvious. No matter how long the process lasts, the primary broth cannot be used for cooking! It is simply drained and cooking continues in fresh water. The secondary broth has a no less rich taste and aroma, its color is much more pleasant, and its composition is safe. It is from the secondary broth that gravies, sauces and soups are prepared.
How long to cook mushrooms for soup?
Depending on what concentration you plan for the soup to be. Cook the soup with mushrooms for an average of 30 minutes (cook the mushrooms for 15 minutes, add the potatoes and cook until tender).
Cook the puree soup with mushrooms for about an hour and beat with a blender.
It is optimal to cook mushroom soup with dry mushrooms for one and a half hours.
Do you want the soup to be rich and flavorful ? So that a delicious aroma floats throughout the entire neighborhood? There are several secrets :
- Add dry garlic, fresh celery, parsley root, tarragon or hops-suneli to taste to the soup
- Replace sunflower oil with butter, especially in puree soups
- If the recipe allows it, add cheese, hard or processed.
- For a velvety feel, add low-fat cream (if it’s heavy, don’t add butter)
- You love soups, but you know that potatoes are harmful. It is optimal to put turnips in mushroom soup; the taste will surprise and delight you
Video: Oyster mushroom soup
Mushrooms from ecologically clean regions
What to do with mushrooms collected away from industrial zones? Let's say they are collected in the thicket of Siberian forests or on the slopes of the Ural Mountains. Many ignorant people believe that such mushrooms do not need pre-cooking. But any experienced mushroom picker is sure that they also need to be boiled. For what? The “because people have always done it this way” principle works here.
Indeed, no matter how many centuries people have been using mushrooms for cooking, they have been using pre-heat treatment for as long.
From a rational point of view, this also makes sense. The fact is that mushrooms accumulate not only those toxins that they receive from the external environment, but also the products of their own vital activity.
How long should you cook mushrooms before frying?
In order for the mushroom not to turn black during the frying process, but to be crispy and juicy, it must be boiled. Also, during cooking, mushrooms release toxins into the water.
We recommend pouring cold water over the mushrooms and boiling over low heat for 3-5 minutes. Next, drain the water, fill it again with cold water and repeat the procedure. If you are completely confident in your mushrooms, cook the mushrooms in one water for 10 minutes.
Before cooking, chop the mushrooms, since after cooking it will not be possible to do this carefully.
Do you want to make the aroma and taste brighter? Salt the poda and add a couple of allspice peas. Planning on a stew? Place an umbrella of dill into the boil.
Video: How long to cook Fresh Mushrooms?
Milk mushrooms
These forest mushrooms have a bitter taste. Therefore, the product is pre-soaked in water for two days. The water is changed regularly. Preparation begins with cooking, which lasts a quarter of an hour. Then the mushrooms are transferred to a frying pan and fried for the same time. To improve the taste, add chopped onions and sour cream. Cover with a lid and simmer for 5 minutes.
Don’t forget to add sour cream and onions, otherwise the finished milk mushrooms will turn out bitter.
How long should you cook mushrooms before freezing?
Freezing mushrooms has become more rational than rolling them. No, pickled and salted mushrooms have been and will be desirable, but for winter frying, soups and purees, it won’t hurt to prepare delicious mushrooms.
We clean and cut as we will cook it later. I recommend thinking ahead and cutting it this way:
- In four parts
- In slices, set the stems aside separately and chop only the caps
- Chop into cubes for soup (the legs will go here)
- If you plan to stuff the caps in winter, separate them from the stems, gently boil them, cool them, place them on a leaf and put them in the freezer. After freezing, you can add them together, but make sure that each cap is frozen separately.
Throw the mushrooms into boiling water so that the mushrooms are covered with water, cook over low heat for 10 minutes after boiling and drain in a colander. Place on a paper towel, dry and then put in the freezer.
Video: Cook mushrooms for freezing
General recommendations
Wild mushrooms are a delicate and perishable product, so they are processed and prepared on the day of collection. Clean them of adhering leaves and soil, cut off the mycelium. Soaking in salt water for 2-3 hours or longer depending on the type will help get rid of worms and debris. Cultivated mushrooms (champignons, oyster mushrooms) do not require thorough cleaning and soaking.
It is safest to cook mushrooms in an enamel pan. To preserve flavor and aroma, keep heat to medium. At the same time, put a peeled onion in the water: if it turns blue, it means that there is a poisonous one among the noble specimens.
It is not difficult to determine that the mushrooms are cooked. Raw ones will float on the surface, ready ones will settle to the bottom.
How long should you cook dried mushrooms after soaking?
At a time when our mothers did not have freezers large enough to freeze goodies for the whole family, our mothers and grandmothers dried mushrooms. This is less common these days, but still worth a try. After all, the taste qualities of frozen and dried are completely different!
How long to cook dried mushrooms after soaking
So, we took dried mushrooms, poured cold water with a drop of salt and let them recover. Another option for restoring mushrooms is soaking them in milk. Let it sit for 30 minutes, but if we see that it’s not enough (they haven’t acquired their original shape), let it sit for up to an hour.
Cook for 20 to 30 minutes. If the mushrooms are hard, you can cook for up to an hour. In a slow cooker, cook the mushrooms on the “Stew” mode for 1.5 hours.
Video: How to soak dry mushrooms for mushroom soup?
Fragrant frozen honey mushroom soup
The most delicious, according to most gourmets, is mushroom soup made from honey mushrooms. Of the spices, only bay leaf and fresh herbs are added to it. Soup from honey mushrooms will not only be healthy and nutritious, but also beautiful, since honey mushrooms perfectly hold their shape during the cooking process.
Ingredients:
- Frozen honey mushrooms – 400 g.
- Potatoes – 4 pcs.
- Onions and carrots - 1 pc.
- Flour – 2 tbsp. l.
- Milk – 100 ml.
- Vegetable oil - for frying.
- Salt, laurel and fresh herbs - to taste.
Cooking process:
1. Thaw honey mushrooms in cold water or on the bottom shelf of the refrigerator. Then place them in a colander and rinse with running water. Cut large mushrooms into pieces, and leave small ones whole.
2. Peel and rinse the vegetables for the soup.
3. Cut the potatoes into small cubes, place them in a saucepan for cooking soup, add 2 liters of water and set to cook. Salt the water a little.
4. Cut the onion into small cubes and chop the carrots on a coarse grater.
5. Fry these vegetables in a small amount of vegetable oil until golden brown and transfer to the pan with the potatoes.
6. Then fry the prepared honey mushrooms in the same frying pan for 8–10 minutes and transfer them to the soup.
7. Add a laurel leaf to the soup and taste it.
8. Boil the soup for 40 minutes.
9. In a dry frying pan, fry the flour until creamy. Dilute it with milk, stir so that there are no lumps, and pour the resulting mixture into the pan in a thin stream, continuously stirring the soup with a spoon.
10. Cook the soup for another 2 minutes, add finely chopped herbs and turn off the heat.
11. Pour the prepared honey mushroom soup into bowls and add one spoon of sour cream to each plate.
Bon appetit!
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How long to cook mushrooms for pickling?
Marinated mushrooms - what could be tastier on the holiday table? Please note that not all mushrooms are pickled, as some of them lose or change their taste.
Do you want to surprise everyone with pickled delicacies? Prepare boletus mushrooms, boletus mushrooms, porcini mushrooms, honey mushrooms, boletus mushrooms, boletus mushrooms, chanterelle mushrooms, and russula mushrooms. For those who love pickled delicacies, but do not trust forest harvests due to the mass of poisonings that regularly appear on the news, we can recommend stocking up on mushrooms from farms, especially champignons and oyster mushrooms, which are common in our country.
Cooking for marinating requires 45 minutes, this time is enough for the mushrooms to be fully cooked and bring only pleasure in winter!
Video: MARINATED MUSHROOMS - an easy-to-prepare recipe
Features of choosing ingredients
If you are an experienced mushroom picker and know what edible mushrooms look like, then collecting them will not be difficult for you. If you go on a “silent hunt” for the first time, you should not rely too much on intuition and memory. It is better to consult with more experienced comrades about the contents of your basket.
When you are going to buy mushrooms, doing it at the market with your own hands is a bad idea. Even if you are offered excellent, beautiful white, small, strong honey mushrooms, ruddy boletus or bright fresh chanterelles, no one can guarantee that they were collected in an environmentally friendly area.
Very often, heading from the dacha to the city in the fall, we see along the road many mushroom pickers selling their “prey”. Of course, it is safer, since they collected them right in this forest. But a large amount of exhaust gases on the highway create unfavorable conditions for such products.
It is best and safest to buy mushrooms in the store. Each officially operating retail outlet bears full responsibility for the quality of its products to its customers. Therefore, any product is carefully checked before it hits the counter.
Knowing what edible mushrooms look like and purchasing them from trusted sellers, you can get a very tasty and healthy treat for your table!
Bon appetit!
How long to cook champignon mushrooms?
Champignons are probably the most popular mushrooms in our area. They are tender, soft and fragrant. Young housewives often have a question: how long to cook them? Is it really as long as their forest counterparts? No. For the soup, fresh mushrooms are boiled for 20 minutes, but only for a rich, rich broth. In general, they cook much faster.
So, let's cook the champignons:
- For salads, cook fresh mushrooms for 5 minutes after boiling water.
- Cook in a double boiler for 10 minutes
- In a multicooker, put without water (if it is not soup) in the “Stewing” mode, cook the mushrooms for 20 minutes
- Frozen champignons must be thawed (pour boiling water over them, let them sit until they become completely soft, and drain the water)
- Mushrooms can be sculpted in a pressure cooker very quickly - only 5 minutes
How long to fry mushrooms in a frying pan, depending on the variety
Today, you don’t have to go into the forest for a “silent hunt.” You can pick a basket of mushrooms at the nearest supermarket, which is what most city residents prefer to do. Unlike their forest “brothers,” greenhouse champignons and oyster mushrooms require minimal processing and cook very quickly.
Yes, they will not delight you with the rich aroma that is inherent in mushrooms grown in natural conditions, but they do not pose a potential danger, which is important. In addition, champignons and oyster mushrooms are ideal for frying because they contain little water.
Champignon
Before frying, the greenhouse product should be thoroughly rinsed and then dried with a paper towel. This will remove excess moisture so that the mushrooms do not stew for a long time and acquire a golden brown, crispy crust.
Attention!
It is recommended to choose large champignons that are completely white, even at the cut of the stem. They are faster to clean, and the taste of the finished dish will be richer.
You need to fry champignon mushrooms for 5 - 15 minutes, depending on the quantity. The maximum time will be needed for approximately ½ kg of product.
It is better to divide the process into several stages.
- First, heat the oil in a frying pan: olive, butter or sunflower, your choice. You can mix vegetable and animal fat in approximately equal proportions.
- Place the sliced champignons. Small specimens are allowed to be taken whole.
- Fry the mushrooms over medium heat for 5 minutes, stirring continuously. When they release the water, add salt and, reducing the heat, cook for another 5 minutes. There is no need to cover the pan with a lid. Stir the mushroom roast regularly so that the pieces do not burn.
- Separately sauté the onions. Add it to the champignons and keep everything together on the fire for another 5 minutes. You can diversify the taste of the dish with garlic, herbs or ground black pepper and paprika, which are added at the very end.
Attention!
When frying in one layer, the process is reduced to 5 minutes. Experienced chefs consider this option the best. If there are a lot of mushrooms, they are sent to the frying pan in portions.
Wild mushrooms (pecheritsa) must first be boiled with the onion for 20 minutes and only then cooked as indicated above. The reason is the presence of inedible “doubles”, including the deadly toadstool. The onion will help determine whether we made a mistake in our choice: if it turns blue, there was an unedible specimen in the mushroom batch.
Oyster mushrooms
We won't have any trouble with them at all. Wash, chop coarsely and place in a frying pan with heated oil.
Advice
It is better to fry only the caps - they have a more delicate consistency and reach “condition” faster, and stew the harsh legs in sour cream with vegetables as an independent dish.
After the oyster mushrooms have simmered on the fire for 7 - 10 minutes, add onion, black pepper, garlic, paprika and bring to readiness. The total frying time is 15 – 20 minutes.
Oyster mushrooms contain little water, and therefore almost do not decrease in volume. This should be kept in mind when choosing their quantity for frying.
White mushrooms
Rightly called the “king of the forest,” the porcini mushroom or boletus is good in any form, including fried.
You will have to tinker with this delicious product a little longer than with oyster mushrooms and champignons, but the result is worth it.
- First you need to thoroughly rinse the boletus mushrooms from debris and sand.
- We recommend that you cook porcini mushrooms in salted water for at least 20 minutes before frying. During this period, they will have time to get rid of the toxins accumulated during the growth process (alas, even environmentally friendly places today can be called such only conditionally).
- Next, drain the mushrooms in a colander and dry thoroughly.
- Cut into random pieces and place in a preheated frying pan with vegetable oil for 10 - 15 minutes. Much depends on the size of the cut and the age of the mushrooms: young ones cook faster.
The contents of the pan should be stirred constantly, but a lid is not needed, otherwise there will be a lot of water in the finished dish.
If we are absolutely confident in the purchased or collected “kings of the forest,” we can not boil them first, but immediately fry them. This will take about 40 minutes. But the first method, especially using an indicator bulb, is still preferable.
Chanterelles
These mushrooms contain a unique substance - quinomannose, which effectively protects against worms and other insect pests. Therefore, some housewives prefer to fry chanterelles right away. We still recommend boiling it in salted water for 20 minutes and only then putting it in a frying pan.
- On average, you need to fry chanterelle mushrooms for 25 – 35 minutes. It is advisable to salt them at the very end so that the juice does not escape. It is easy to determine the readiness of the product by the characteristic crackling sound.
- As soon as an easily recognizable sound is heard, remove the pan from the heat, cover with a lid and leave for 10 minutes.
Advice
It is better to use butter, the dish will be more tender and more flavorful.
Forest mushrooms
We have already met boletus and chanterelles, but these are far from the only representatives of the vast mushroom kingdom that are suitable for creating homemade culinary masterpieces.
What other trophies of a “silent hunt” can be safely sent to the frying pan?
Important!
Let us warn you once again that in order to avoid troubles, you need to cook wild mushrooms for 15–20 minutes before frying, adding an onion to the water.
The liquid should drain well after this. It is better to leave the “semi-finished product” in a colander for half an hour.
Boletus and boletus
There is constant debate about the first type of mushroom. It is believed that after boiling they lose their bright, rich taste. Here you have to choose between gastronomy and safety. A compromise option: soak the product in salted water for half an hour.
If you have a lot of experience and firm confidence in the “correctness” of boletus mushrooms, you can fry them right away. Cooking time: 30 minutes over medium heat. Do not cover and salt literally before turning off.
Boiled boletus and boletus mushrooms are fried for 10–15 minutes.
Butter
Young mushrooms can be boiled in salt water for 10 minutes, older mushrooms - at least 20, with the addition of citric acid.
Fry the boletus, like the rest of their “relatives,” over low heat, stirring regularly. Cooking time is 20 minutes.
We remind novice housewives that this type of mushroom must be cleaned of the oily skin on the caps, which is inedible and contains a maximum of radioactive substances.
Honey mushrooms
Here the sequence of actions is as follows:
- Boil the prepared honey mushrooms twice for 15 minutes, changing the water.
- Let the water drain and place in heated oil. Fry over medium heat, stirring for 10 minutes. We determine the readiness of honey mushrooms, like chanterelles, by “shooting” in a frying pan. During the frying process, they should brown well.
- Without boiling, the honey mushrooms stay in the pan will increase to 25 minutes.
Milk mushrooms and volnushki
Both types have a pronounced bitter taste, so before cooking they should be soaked for 2 days, periodically draining the water and replacing it with fresh water.
Next, the mushrooms are boiled for 15 minutes, and then fried for about the same amount, cut into small pieces.
Advice
Since the bitterness from mushrooms is not completely removed even after all the manipulations, it is best to cook them with sour cream and onions, finally simmering them for 5 - 10 minutes under the lid. The dish will get an interesting and rich taste.
How long to cook russula mushrooms?
In order for the russula to be tender and tasty when cooking, a different technology is used. Mushrooms are washed, peeled, chopped and filled with cold water. After boiling, wait 15 minutes, add salt and spices, cook for another 15 minutes. Be sure to drain the water; it is not suitable for broths.
If you are making soup, then after all the vegetables are almost ready, add the russula (pre-cooked and cook for another 10 minutes).
Russulas are not cooked for frying; they do not change their taste or color in the pan.
Video: Cooking mushrooms
Preparing mushrooms
After collecting the mushrooms, it is advisable to clean them on the same day, remove dark places, and cut off parts affected by slugs and worms. For old mushrooms, trim off the bottom of the cap.
If cooking mushrooms is postponed, they must be placed in the refrigerator for safekeeping. This product is not washed, but only carefully cleaned off with a knife the adhering particles of sand, leaves, blades of grass and other small specks.
Just before cooking, the mushrooms are rinsed in cool water, but this should be done quickly so that they do not have time to absorb a lot of moisture.
How long to cook boletus mushrooms?
Fresh boletus - its aroma and taste will not leave even gourmets indifferent. They are cleaned, washed, poured with cold water so that they are completely covered and put on fire. After boiling, cook over low heat for 40-50 minutes.
Using the new technique, you can also cook them in a slow cooker on the “baking” mode for 30 minutes. In a pressure cooker - 15 minutes.
If you plan to fry, cook for 20 minutes.
Video: Pickled mushrooms - boletus mushrooms for the winter
Fresh white mushrooms - proper cooking
1. Prepare the mushrooms, thoroughly clean them of dirt, cut off the wormy parts and very little of the end of the stem.
2. Rinse under water.
3. Place the mushrooms in a container filled with water and leave them in this form for an hour to allow particles of dirt, small and large debris to completely settle.
4. Remove the skin from each mushroom and chop.
5. Place the pre-prepared porcini mushrooms in a pan filled with water, so that the liquid covers the tops of the mushrooms by 2 cm.
Add salt in the amount of 1 teaspoon per 1 liter of water. Place the container on the fire.
6. After boiling, constantly remove the resulting foam.
7. After 40 minutes, the dish is ready. To add additional aroma and taste to the broth, you can add various spices to it and continue cooking for another 15-20 minutes.
How to cook pig mushrooms?
Svinushki are incredibly tasty, but they need to be cooked carefully and for a long time. We recommend cleaning, rinsing and soaking in water for 5 hours, then draining the water and refilling for an hour, a total of 3 soakings.
Boil: add boiling water, cook for 5 minutes, drain, add new boiling water and cook for 30 minutes. And change the water again and cook for 35-40 minutes.
Important? The pig mushroom is classified as poisonous, and this is what causes a lot of cooking! If you are not sure, it is better not to add this mushroom to your food, the most important thing is the health of you and your family!
Video: Marinating Svinushki mushrooms
boletus
This variety of wild mushrooms is quite simple to prepare. Some housewives refuse to pre-cook mushrooms because they lose their special taste. Therefore, boletus mushrooms are prepared in a different way. The product is placed in brackish water for half an hour. Then they fry in a frying pan for half an hour. Before cooking, add onions, cut into rings or cubes.
Salt the prepared mushrooms. Cover with a lid. They need to sit after cooking.
If you boiled the mushrooms in advance, the frying time is reduced to 10 minutes. Boletus and other types of forest mushrooms are prepared in a similar way.
Honey mushrooms: how to cook, how many minutes to cook?
We thoroughly wash the mushrooms, clean off all the dirt carefully in bright light. Wash, pour boiling water, add salt and cook until foam forms. Drain, add boiling water again and cook for 25-30 minutes.
The multicooker has a “steaming” mode for 25 minutes.
To fry, boil honey mushrooms in one water for 20 minutes.
Frozen honey mushrooms: defrost (you can microwave them or pour boiling water over them and wait until they melt), rinse under running water and cook for minutes. If for salads, you can cook without defrosting for 20 minutes.
Video: We fry honey mushrooms deliciously
Butter
Forest boletus is boiled for no longer than ten minutes in brackish water. The oily peel is peeled. If the mushrooms are old, the cooking time increases slightly. It is recommended to add a little citric acid, which softens the pulp. The boiled boletus is placed in a colander. Then wait until the water drains.
Now the mushrooms are fried in a frying pan. Heat the vegetable oil and add the mushrooms. Do not forget to constantly stir the contents of the dishes. After 20 minutes, turn off the heat. Leave the mushrooms to steep under the lid.
